Spicy Cauliflower Soup w/ Green Chili Swirl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients: 1 head of cauliflower, cut into florets (6 cups) 3 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon ground black pepper 2 onions, sliced thick 2 1/2 teaspoons curry powder 2 cups low-sodium chicken stock 2 cups water 1/2 teaspoon cayenne pepper 1 can (4 ounces) diced green chilies1/4 cup reduced fat sour cream1/4 cup fresh cilantro leaves
Combine green chilies; sour cream and cilantro in food processor or blender until smooth
Preheat oven to 450 degrees. Spread cauliflower florets on a baking sheet, drizzle with 2 tablespoons of oil and sprinkle with salt and pepper. Toss to coat. Roast until florets are browned, about 25 - 30 minutes.
2) In a medium stockpot, heat 1 tablespoon of oil over medium heat. Add onions and sauté until they turn brown. Stir in curry powder and cook until fragrant, 1 - 2 minutes. Add chicken stock, water and cauliflower. Cover and bring to boil and then simmer until cauliflower is soft, about 5 minutes.
Stir ub 1/4 cup of green chili mixture
3) Puree the soup with a stand or immersion blender until smooth. Return to pot if using a stand blender, reheat if necessary. Add cayenne pepper, salt and pepper to taste.
Top each of the servings with small dollop of remaining green chili mixture
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TKLASHAWNDA.
Preheat oven to 450 degrees. Spread cauliflower florets on a baking sheet, drizzle with 2 tablespoons of oil and sprinkle with salt and pepper. Toss to coat. Roast until florets are browned, about 25 - 30 minutes.
2) In a medium stockpot, heat 1 tablespoon of oil over medium heat. Add onions and sauté until they turn brown. Stir in curry powder and cook until fragrant, 1 - 2 minutes. Add chicken stock, water and cauliflower. Cover and bring to boil and then simmer until cauliflower is soft, about 5 minutes.
Stir ub 1/4 cup of green chili mixture
3) Puree the soup with a stand or immersion blender until smooth. Return to pot if using a stand blender, reheat if necessary. Add cayenne pepper, salt and pepper to taste.
Top each of the servings with small dollop of remaining green chili mixture
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TKLASHAWNDA.
Nutritional Info Amount Per Serving
- Calories: 147.7
- Total Fat: 6.6 g
- Cholesterol: 8.4 mg
- Sodium: 2,453.8 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 7.8 g
- Protein: 6.4 g
Member Reviews